JPS5816640A - Continuous mass-production of printed cake - Google Patents

Abstract

PURPOSE:To make it possible to transfer to the next step just after the printing, by printing the surface of a cake dough with a colorant, and applying a powder to the printed surface. CONSTITUTION:The surface of a cake dough, e.g. a biscuit, cracker, chocolate, caramel, chewing gum, Japanese cracker, millet-and-rice cake or sponge cake, is printed with a colorant, e.g. chocolate, caramel or natural dyestuff, and a powder consisting of a saccharide, starch or inorganic material, is applied to the printed surface by a means, such as scattering. The resultant material is then transferred to the next step, e.g. packaging or another coloring.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a new method for the continuous and rapid production of printed confectionery in large quantities.

It is widely practiced to print letters, designs, etc. on biscuits, chewing gum, candies, and various confectionery products, but in order to dry the printed colorants, hot or cold air blowing treatment, Natural drying treatments are currently available. However, the former method spoils the dough, deteriorates the quality of the confectionery dough due to excessive cooling or heating, and deforms the character design, and the latter method requires a large amount of space. . In either case, it was time consuming and it was impossible to move on to the next step immediately. Furthermore, there was no idea of printing in multiple colors using two or more types of colorants.

The present invention has been made to a large extent to solve these drawbacks, and it is an object of the present invention to provide a new method that allows the next step to be carried out immediately after printing. That is, the object of the present invention is to provide a method in which, for example, immediately after the coloring treatment, packaging, Pallaging to other fabrics, various surface treatments, especially other coloring treatments, color printing treatments, etc. can be carried out.

In particular, after printing with one coloring agent, immediately printing with another coloring agent, and further printing with a 6th and 4th coloring agent as necessary, to continuously and quickly produce multicolor printed confectionery. The purpose is to

-Although color printed confectionery is known, multicolor printed confectionery is a novel food that could not be produced conventionally for the reasons mentioned above, and it has become possible to produce it for the first time with the present invention.

In order to achieve the above objective, as a result of intensive research, we have developed a method of applying powder to the printed surface as a completely new method for drying the printed surface using colorants quickly and under mild conditions. It has arrived.

In this way, the printed surface could be dried immediately and the next step could be carried out immediately, and it became possible to apply another coloring agent on top of this to print in multiple colors. .

That is, the basic point of the present invention is to print a coloring agent on the surface of confectionery dough and then apply powder to the printed surface, and if necessary, after removing this powder, apply another coloring agent. This is a method for producing (multicolor) printed confectionery, which is characterized in that printing is performed using a dye, and the above steps are repeated as necessary.

In carrying out the present invention, first, characters, patterns, etc. are printed on confectionery dough using a coloring agent, and powder is applied to the surface of the confectionery dough.The coloring agents used for printing include:
Any edible coloring material or coloring ink, whether natural or artificial, can be used. Coloring agents include colored foods themselves such as chocolate, cacao, caramel, etc.; pigments produced by Monascus anca; green pigments obtained from mugwort; chlorophyll; - Natural pigments obtained from microorganisms or plants such as carotene; various synthetic pigments and inorganic pigments commonly used in the food industry; and others may be used alone or in combination. These colorants can be made by diluting them with water, oil, etc., or adding starch,
It may be used with gelatin or other carriers or binders.

Furthermore, one of the advantages of the present invention is that this method is not applicable only to a specific printing method, but is broadly applicable to all printing methods commonly used in the industry. .

Therefore, the method of the present invention includes a printing method using a printing liquid roller, a printing method using a combination of a printing screen and a roller, other printing methods such as letterpress, lithography, intaglio, and stencil printing, a transfer method, and a method using static electricity. It can also be applied freely.

Since the printed surface printed with colorants in this way is wet, it must be dried as soon as possible before it can be moved to the next step, making the confectionery process more continuous. Speed-up is essential, and in this case the confectionery dough, printing surface, printing ink, etc. must not deteriorate physically, chemically, and in terms of texture and flavour. In order to meet these very strict requirements, the present inventors succeeded in developing a truly revolutionary method of powder processing.

This powder treatment involves applying an edible powder to the printing surface, and since the applied powder absorbs and dries the printing ink, it is possible to immediately proceed to the next step. Conventionally, methods such as natural drying, cold air or hot air processing, and infrared processing have been used, but drying the printed surface using powder processing is completely unknown and strange, and as will be explained later, there are many It has excellent effects.

As the powder, any non-toxic, quick-drying, edible powder can be used in the present invention, regardless of whether it is organic, inorganic, animal, vegetable, natural, or artificial. Examples include: powdered sucrose;
Glucose, fructose, lactose, galactose and other sugars; starch, potato starch, wheat flour, dextrose), phosphorus, cellulose, milk powder, agar, new powder, ajijin powder, cutin,
Gelatin, other powdered natural products; calcium carbonate, kaolin, bentonite, acid clay, diatomaceous earth, talc,
Magnesium carbonate and other inorganic substances. These powders can be used alone or in a suitable mixture, and can also be used after being chemically modified. Although sugars and other carbohydrates are relatively often used, for example, when biscuits are used as confectionery dough, powdered sugar is suitable as the powder to be used. It is also suitable to use a mixed powder mixed at a ratio of about .5=10.

The powder is applied to the printing surface in any suitable manner, such as by scattering, spraying, mere deposition, passing on or in a powder bath. The confectionery dough after powder application can be directly transferred to the next step, but it can also be transferred to the second step.
If the powder is unsuitable for multicolor printing or other processing using colorants, the powder may be removed from the confectionery dough by brushing, blowing, suction, washing, or other methods or combinations of these methods. It is better to remove the body. The removed powder is
Although it may be discarded, it is preferable to adopt a closed system and recycle it.

By applying powder to the printed surface, confectionery dough can be dried in an extremely short time without any damage. There is no known method for drying the printed surface in just 4 hours with such simple operations, and it does not require a wide drying space like the conventional method, which improves the quality of the confectionery dough. It does not cause deterioration, does not require complicated equipment or processes, and is extremely effective.

Furthermore, when sugar is used in the form of powder for biscuits, rice crackers, and other baked goods, the printed surface may become glossy due to effects such as caramelization of the adhering sugar when heat-treated later. , the effect of imparting even more beautiful colors and complex colors can also be obtained.

In addition, a particularly excellent feature of this method is that powder processing is used, and the printing surface of the confectionery dough dries in a very short period of time, allowing the process to immediately proceed to the next printing step using colorants. By repeating this process, it is possible to continuously produce large quantities of multi-colored printed confectionery, which has previously been impossible to achieve on an industrial scale.

The multicolored printed confectionery thus obtained is a novel food that has not yet appeared on the market. Furthermore, this method has the great advantage of being versatile and applicable to all types of confectionery, rather than being applicable only to specific confectionery doughs.

Therefore, the present invention is applicable to all types of confectionery, regardless of Japanese, Western, or Chinese confectionery, fresh confectionery, or dried confectionery. Examples include, but are not limited to, biscuits, cutlets, crackers and other biscuits, chocolates, caramels, toffees, candies such as doloraps, and chewing gum. , Rice crackers, Matsukaze and other pottery items, Okoshi, Rakugan, etc. #jIIJ types. Furthermore, the method of the present invention can also be applied to fresh confectionery such as castella, yokan, kakikiri, head, dorayaki, and cakes.

Example 1 A confectionery printing device equipped with a belt conveyor, a printing system consisting of a printing screen roller, a vibrating sieve type powder application device, and a powder removal device consisting of a rotating brush and a suction system was devised and produced. Examples were carried out.

Biscuits are placed as confectionery dough on a conveyor belt, printed with chocolate as a coloring agent, and a powder made by mixing powdered sugar and wheat flour in a 1:1 ratio is uniformly sprinkled onto the printed surface. did. Due to the action of this powder, the printed surface dried quickly. The surface was brushed with a rotating brush to release the powder from the printed surface, and the powder was completely removed by suction, and the holes were immediately baked continuously in an oven.

The chocolate printed surface on the biscuits thus obtained was completely dry and could be packaged immediately.

When the same process was performed using caramel instead of chocolate, a beautiful caramel print surface was obtained on the biscuit.

Example 2 Following Example 1, immediately after completing the first printing, powder application, and powder removal, the above steps were repeated for the second time.

However, the second printing ink used a natural red pigment produced by Monascus anca. As a result, the color printing by chocolate and the red printing by the red pigment of Monascus anca were clearly printed on the biscuits, and two-color printed biscuits with a very good finish were obtained in an extremely short time and continuously. .

Agent Patent Attorney 1) Parent Male

Claims (2)

[Claims] (1) A method for continuous mass production of printed confectionery, characterized by printing on the surface of confectionery dough using a coloring agent and applying powder to the printed surface of the FE backing. (2) Printing on the surface of the confectionery dough using a coloring agent,
Powder is applied to a printing surface, the powder is then substantially removed, another colorant is printed on the same printing surface, the powder application and removal are repeated as necessary, and then the powder is substantially removed. 6th if necessary
A continuous mass production method for printed confectionery, characterized by printing using a coloring agent.